One of the many reasons why travelling in China is so wonderful is that all 23 provinces offer their own unique culinary delights. Chinese food is surprising delicious .As the capital, Beijing have so many types of food to offer.The list is long, but we managed to narrow it down to ten foods that you must try when in the Eternal City—some of the best food in China!
Top 10 best food in Beijing during any season!!
1;北京烤鸭 Peking duck
Peking roast duck is a must-try for visitors to Beijing. With a history of more than 600 years, Peking roast duck is the most famous gourmet cuisine of Beijing and one of the most popular foods in China
The chef first prepares the skin, often served with fruit or sugar for the perfect salty-sweet bite. The meat is then expertly carved and often enjoyed wrapped in thin pancakes with crispy vegetables and plum sauce.
2: 包子Steamed Filled Buns
In Chinese food, a dumpling is a ball of dough filled with meat, fish or sweet fillings. Dumplings can be eaten alone or added to soups and stews as part of a main meal. Steamed dumplings are healthier than fried dumplings.
The delicate rice flour wrappers are pressed into perfect circles by deft hands and are so thin they are almost translucent. The dumplings are steamed to soupy perfection in elegant bamboo baskets.
Hot Pot has been around over 1,000 years and spread throughout China. Thus, different regions have used hot pot to fit their local tastes。Beijing hotpot refers to Mongolia style.Si Chuan hot pot is normally prepared with hot spice and Sichuan pepper.
Chinese Hotpot consists of a simmering metal pot with broth at the middle of the table. Vegetables ,noodles and meat are brought to the table uncooked so you can cook it the way you want it.Then the cooked food is dipped into our special sauces. You can then add our own making hot sauce.
One misunderstanding is worth mentioning – hot pot is only for winter. This is NOT true. Hot Pot is also suitable for summer as the broth and ingredients are modified to reduce your “internal body heat” during summer.
4:大盘鸡 BIG PLATE CHICKEN
Dapanji is from Xinjiang Province in the northwestern reaches of China.It is a scrumptious combination of bone-in chicken, peppers, potatoes, and a savory tangy sauce, sometimes served over thick, hand-pulled noodles
5:藕 LOTUS ROOT
Lotus root full of fibre, vitamins and nutrients. A nice fresh lotus root is light orangey – brown in colour..
“hot and sour” lotus root is popular in Hunan and Sichuan province
Lotus root in orange juicy which service as a cold dish popular in Beijing
Cooked mostly by Muslims and found throughout China and most commonly in western China。These restaurants mainly scattered in the local area, there are lots of choice of the kebabs, most popular is mutton, children wings, garlic,kidney etc.
Sit down outside on one of the small chairs and order a dozen pieces while just sitting there and people watching. Make sure to ask for naan bread to go along with the meal.
7:凉皮 cold noodle
Liang pi is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from the Chinese Province of Shaanxi.
Liang pi is typically made from rice flour that is mixed with water and, depending on the variety, washed until only the gluten remains. The pancakes are then steamed, cooled and cut into thin strips and placed into a bowl with julienned cucumber and bean sprouts. The dish is then layered with a variety of different sauces, each shop having its own special recipe. These additions can vary, but typically include vinegar, salt, chili oil, smashed garlic in water, and occasionally MSG
Donkey burger usually is a snack food which chopped or shredded donkey meat is placed within a Chinese bread, a roasted, semi-flaky bread pocket, and eaten as a snack or as part of a meal. The meat is often served cold, often with green pepper or cilantro leaves, in a warm Chinese style bread
Luzhu is a popular dish in Beijing.During the Qing Dynasty(1644-1911), a popular dish with port is too expensive for locals, so they start to use the pig’s intestine instead.
Luzhuhuoshao is pot stewed pig’s intestine with baked wheat cakes. There’re pig’s intestine and pig’s lung in it. It’s a little bit salty and hot. And although it’s made of pig’s entrails, it’s not greasy at all.”
10:炸灌肠 Fried sausage(but no meat)
This dish mainly serve in Beijing only.It start from the Ming Dynasty(1368-1644),It use the corn flour and slices of port fill into the pig’s intestine.It is also popular in the imperial palace.Today not many restaurants serve the dish, local Beijing people still love them.Today the restaurant make the process easy, green bean corn flour mixed with spicy, then make it into the “sausage” there is no meat in it at all